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C&V lunch?

Old 08-23-12, 01:05 PM
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Originally Posted by Zieleman



Hi there,

I may be a noob to C&V. . .
Anyone with that Username can't possibly be a noob...
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Old 08-23-12, 05:22 PM
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It's Thursday. Isn't it supposed to be Nasi Gorang night?

Steak Knife Sally whose offline name is Paul Bosman, has some Gouda and some of those chocolate sprinkles I used to eat on toast stashed at home.

Anyone know where I can find an affordable Dutch roadbike in Minneapolis?
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Old 08-23-12, 06:12 PM
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Lunch today...cantonese braised pork with spiced potatoes and steamed rice with 1000 year (black) egg.
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Old 08-23-12, 06:35 PM
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I wish I still a a picture of flipper from Newfoundland. Seal Flipper, raw flippers used to be sold on steet corners in St. John's. (in the mid 70's) An aquired taste which i never quite did aquire despite accompanying with a local rum like subtance call screech.
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Old 08-23-12, 06:48 PM
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I gave it a shot... YUM!
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Old 08-23-12, 07:01 PM
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Nice work!
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Old 08-24-12, 05:43 AM
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Originally Posted by steppinthefunk
I gave it a shot... YUM!
That looks too good. It's lunchtime here. Back in an hour ...
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Old 08-24-12, 07:00 AM
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Close enough, and yes, YUM!

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Old 08-25-12, 08:37 AM
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Originally Posted by lotek
Anyone with that Username can't possibly be a noob...

Yeah the username is a bit pretentious, had a few Karmeliet tripels before I chose it. But at least there is one and a half Zieleman in my stable. I am new to the forum though!
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Old 08-25-12, 09:32 AM
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You guys are making me hungry
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Old 08-25-12, 10:01 AM
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Char Siu: Chinese roast pork.
A childhood favorite that I make on occasion.


Comfort Food 2 by WNG555, on Flickr

Comfort Food 1 by WNG555, on Flickr
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Old 08-26-12, 01:48 PM
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Since a lot of this thread seems to be Dutch oriented, here's a pic of the window of a little fish market I found in the Jordaan last summer (the posters were ubiquitous):



I liked the haring broodje, especially from this place, my wife not so much.
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Old 08-26-12, 01:57 PM
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I had that once, and I loved it. There are not many restaurants that serve it in these parts. I wouldn't mind having the recipe ....

Originally Posted by WNG
Char Siu: Chinese roast pork.
A childhood favorite that I make on occasion.


Comfort Food 2 by WNG555, on Flickr

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Old 08-26-12, 02:04 PM
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Originally Posted by non-fixie
I had that once, and I loved it. There are not many restaurants that serve it in these parts. I wouldn't mind having the recipe ....
+1. That looks amazing.
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Old 08-26-12, 04:40 PM
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Photo isn't mine, but this is how we roll in eastern North Carolina (note fried cornbread sticks and boiled potatoes):

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Old 08-26-12, 06:26 PM
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Originally Posted by 4Rings6Stars
+1. That looks amazing.
Add a side of BBQ Chinese duck, steamed rice, bok choy and hot chili oil and you've got it all. Heaven can wait.

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Old 08-26-12, 07:05 PM
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SORRY, I ate it already ... so no pics. As an LDL cholesterol fighter I've had to forgo my favourite classics such as illustrated above and combine a new diet with frequent rides. So, a familiar lunch, which I think still fits the definition of 'classic', would be:

* Two thick slices of german style "black bread" called Doistu-pan, here in Japan. (Luckily a nearby baker supplies it.)
* Dijon mustard spread on the bread. (Mayo is forbidden.)
* Canned mackeral fillets in tomatoe sauce
* Sliced onion and bell peppers spritzed with balsamic vinegar and olive oil
* Polski gerkins
* Tomatoe juice and/or 25% white liquor (sho-chu)

It's almost good enough to make me forget eggs and cheese (SIGH!)
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Old 08-27-12, 02:32 PM
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Originally Posted by brianinc-ville
Photo isn't mine, but this is how we roll in eastern North Carolina (note fried cornbread sticks and boiled potatoes):

That looks interesting. What is it?
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Old 08-27-12, 02:34 PM
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Originally Posted by clubman
Add a side of BBQ Chinese duck, steamed rice, bok choy and hot chili oil and you've got it all. Heaven can wait.

Chinese and ducks: always a good combination. Looks terrific!
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Old 08-27-12, 04:22 PM
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Old 08-28-12, 11:18 AM
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Originally Posted by non-fixie
That looks interesting. What is it?
Eastern NC-style pork barbecue: no sauce during the cooking, which means that the smoking technique is paramount. You need to find the really, really old-fashioned barbecue pits, out in the country, that still burn hardwood logs and slow-roast whole hogs all night long. Then you have to show up to eat it before noon, 'cause it'll all sell out. The local 'cue sauce is thin and vinegar-based, with red-pepper flakes -- no tomatoes, ever -- and you put it on at the table, if desired. Very different from other American barbecue styles. (The green stuff: collard greens. Contrary to rumors, Southern-style vegetables are delicious.) C&V, for sure.
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Old 08-28-12, 11:36 AM
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Nothing but health food. My wife and I recently spent some time in the 1000 Islands area and found an old warehouse that had been converted into a restaurant.
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Old 08-28-12, 11:37 AM
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^ Fried egg makes everything better!

Originally Posted by brianinc-ville
Photo isn't mine, but this is how we roll in eastern North Carolina (note fried cornbread sticks and boiled potatoes):

A couple of years ago my friend and I drove from Louisville (he drove from Chicago to Louisville) to NC to do some BBQ research. We ate from 17 of the 24 places on the North Carolina Historic BBQ Trail (as well as several other places) in less than 48 hours. I learned quite a bit. I found that eastern NC style cue is very close to how my own barbecuing has evolved over many years of killing hogs and smoking meat. I thought this was cool as that's really the birthplace of American barbecue.

So much of the barbecue was served in a very similar way from place to place (within each style, of course), yet just about every place has it's own shape/style of fried corn/cornbread. I'm going to guess that what you have pictured is from B's. Am I right?

Originally Posted by clubman
. . . BBQ Chinese duck, steamed rice, bok choy and hot chili oil and you've got it all. Heaven can wait.
Amen to that. A proper Peking duck meal ranks very high in my book.

Today's lunch was not at all classic. I had a bulgogi burrito from a truck outside my building.

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Old 08-28-12, 01:57 PM
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Originally Posted by brianinc-ville
Eastern NC-style pork barbecue: no sauce during the cooking, which means that the smoking technique is paramount. You need to find the really, really old-fashioned barbecue pits, out in the country, that still burn hardwood logs and slow-roast whole hogs all night long. Then you have to show up to eat it before noon, 'cause it'll all sell out. The local 'cue sauce is thin and vinegar-based, with red-pepper flakes -- no tomatoes, ever -- and you put it on at the table, if desired. Very different from other American barbecue styles. (The green stuff: collard greens. Contrary to rumors, Southern-style vegetables are delicious.) C&V, for sure.
Thanks! Very educational. I'm sure it tastes a lot better than it looks! I'm also pretty sure it is not something I'm going to be served here in Western Europe anytime soon. Pity.
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Old 08-28-12, 02:44 PM
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Originally Posted by non-fixie
I had that once, and I loved it. There are not many restaurants that serve it in these parts. I wouldn't mind having the recipe ....
It's pretty easy to make these days, thanks to store-bought ready marinades, but I'm not sure if you have access to them in your part of the world.

I buy cuts of pork called country style spare ribs...mostly meat, with a bone to the side or in the middle. It has the right amount of fat to keep it moist and tasty.
Then I use Lee Kum Kee Char Sui sauce from a jar. The brand is very popular and their product is quite good. Search your local international/asian supermarkets.
Cover the meat with the glaze thoroughly and allow time to marinate, at least 6 hours, preferably overnight in the refrigerator.
Pop them in the oven at 425F on a raised grill over a pan. The pan can be covered with a layer of water to avoid smoke from drips.
Depending on thickness, 20-30min. per side.
Take the remaining glaze, add some good quality sesame seed oil (Japanese is my choice) and mix it and brush it onto the meat as you check them and finally turn them (once).
Final result looks like the photo posted. Good luck and good eating.
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